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Whole Wheat Blueberry muffins on a serving tray with Blueberries sprinkled around.

Whole Wheat Blueberry Muffins

Loaded with fresh blueberries, these muffins are light and fluffy with a tangy buttermilk flavor.
Course Breakfast
Cuisine Muffins
Keyword Blueberry Muffins, Whole Wheat Blueberry Muffins, whole wheat muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Baking Temp 400 °F

Equipment

  • 2 standard muffin pans
  • Large mixing bowl
  • Small mixing bowl

Ingredients

  • 1½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup granulated sugar
  • 2½ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 6 tbsp unsalted butter, melted
  • 2 cups fresh blueberries

Instructions

  • Preheat oven to 400 °F . Line muffin pans with 18 paper or foil muffin liners. Set aside.
  • In a large bowl, combine both flours, sugar, baking powder, and salt.
  • In a small bowl, combine the eggs, buttermilk, and butter.
  • Stir wet ingredients into dry ingredients, just until moistened. Fold in blueberries.
  • Fill prepared muffin cups three-fourths full. Bake in preheated oven for 20-24 minutes, or until a toothpick inserted in the center muffin comes out clean.
  • Remove to a wire rack to cool.
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